Fresh Fruit & Granola Tart By Whitney Miller


DSC_0308Fresh Fruit & Granola Tart You often see fruit, yogurt, and granola parfaits on breakfast menus. In my version of this breakfast staple, I’ve created granola tart shells that can easily be prepared ahead of time for entertaining at brunch or lunch. The presentation makes this easy to assemble dish feel like something special. Granola Tart: 2 cups old-fashioned rolled oats 6 Tablespoons light brown sugar 6 Tablespoons chopped pecans ½ teaspoon ground cinnamon ¼ teaspoon salt 6 Tablespoons cane syrup or maple syrup 4 Tablespoons (1/2 stick) unsalted butter, melted Fresh Fruit: 2 cups strawberries, sliced 1 1/3 cup blueberries 2 large bananas, sliced 1 ½ cups whole-milk plain yogurt 1 Tablespoon grated orange zest Preheat oven to 325 degrees F.Whitney Miller Combine the oats, brown sugar, pecans, cinnamon, salt, syrup, and butter in a medium bowl. Divide the mixture evenly among six 4 ½-inch tart pans with removable bottoms. Press the mixture into the bottom, but not the sides, of the tart pans. Bake for 10 minutes. Remove from the oven and using the back of a spoon, press some of the granola into the sides of the tart pans. Return to the oven to bake for 3 to 5 minutes to set the crust. Let the tart shells rest for 3 to 4 minutes, then, using an oven mitt to protect the hand holding the tart pan, carefully remove the tart shells from the pans and place on a rack to cool. Toss together the strawberries, blueberries, and bananas in a medium bowl. To serve, place each tart shell on a small plate. Spoon the fruit mixture into the shells. Top each with a ¼ cup yogurt. Drizzle with honey, if desired. Serve garnished with orange zest. Makes 6 tarts